One or two at a time, heat the tortillas on the comal or skillet, without overlapping, cotija cheese about a minute per side, until malleable and warm. Cover or wrap in a kitchen towel to keep warm. Pour about 1 cup of the salsa into a 9-x-13-inch baking dish and spread it evenly over the bottom. 4 cup of the chicken evenly down the middle.
Roll up into a chubby soft taco and place seam down in the baking dish. Bake for 15 to 20 minutes, or until the cheese has completely melted and begun to lightly brown around the edges. Coloradito Chicken and a New Season Oaxaca is a place I have been to countless times, but always leave wanting to go back. We enjoy your show so much in how you travel to the source of the foods you prepare but most of all your enthusiasm as you prepare them!
I love watching your show and your recipes look yummy and I love your enthusiasm when making your recipes so it’s inspired me to try venturing in trying some you make them seem so easy I love to cook so I’m always looking for new idea’s thank you. I used a little less crema because I find it rich, but other than that made both the enchiladas and the colorado sauce as noted. Cooking the colorado salsa definitely improves it. Thank you for this great home cook recipe! Yay, gracias for the awesome review Deb, un abrazo! Another Pati Recipe that I will have to make over and over.